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Ingredients
- 4 lb brisket untrimmed
- 2 tsp black pepper
- 1 tsp red pepper
- 1 tsp onion salt
- 1/2 tsp dry mustard
- 2 Tbsp. salt
Directions
- Serious home barbecuers may begin by building a charcoal fire at one end of the grill. Cover 6 c. mesquite c. water and soak for one hour. Season brisket, except for the salt. Sear meat over white-warm coals 5 min on each side. Move brisket over to one side and spread 4 c. of the mesquite chips over the coals. With the grill covered, smoke brisket for 1 hour. Add in salt to brisket, pour remaining mesquite chips on coals, and smoke for another hour, sprinkling water over chips, if necessary. When the brisket has absorbed the smokey flavor, place in a baking pan, covered with foil, and bake in a 200 F oven for about 8 hrs. Slice brisket across the grain and serve at once.
- Serves 10.
- Barbecue Sauce #11/2 c. melted fat from barbecued meat1 1/2 c. catsup1/2 c. Worcestershire sauce1/2 c. fresh lemon juice1/3 c. brown sugar1/3 c. minced onion1/3 c. waterhot pepper sauce to taste
- Drain melted fat from barbecue pan into saucepan. Add in catsup, Worcestershire sauce, and lemon juice. Place over low heat and stir in other ingredients.
- Barbecue Sauce #23 pints water1 pint white distilled vinegar1 heaping tsp. black pepper, medium grind 1 heaping tsp. grnd red pepper (cayenne)
- 1 grnd chile pepper or possibly 1 Tbsp. chili pwdr
- Bring ingredients to a boil. Use half as a basting sauce. To the other half, add in the following, and serve with the meat.
- 1 1/2 c. catsup3/4- 1 c. sugar2 ounces Worcestershire sauce1 Tbsp. salt, or possibly to taste
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 50g | |
| Calories 29 | |
| Calories from Fat 3 | 10% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14054mg | 586% |
| Potassium 281mg | 8% |
| Total Carbs 6.15g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.93g | 1% |
| Protein 1.15g | 2% |
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